相关实验视频

Updated: Jul 9, 2026

Quantification of Fungal Colonization, Sporogenesis, and Production of Mycotoxins Using Kernel Bioassays
10:01

Quantification of Fungal Colonization, Sporogenesis, and Production of Mycotoxins Using Kernel Bioassays

Published on: April 23, 2012

18.0K

评估面包中B组三甲污染:面包和胃肠道消化模拟过程中的相关性

Andressa Cunha Lemos1, Verônica Simões de Borba2, Priscila Tessmer Scaglioni3

  • 1Mycotoxins and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande, FURG, Avenida Itália Km 8, Campus Carreiros, 96203-900 Rio Grande, RS, Brazil; Sensory Analysis and Quality Control Laboratory, School of Chemistry and Food, Federal University of Rio Grande, FURG, Avenida Itália Km 8, Campus Carreiros, 96203-900 Rio Grande, RS, Brazil.

Food chemistry
|April 18, 2025
PubMed
概括

面包发酵和时间显著改变B组三甲的含量,影响其生物可访问性和吸收性. 单独对最终产品进行测试不足以确定实际的甲暴露风险.

关键词:
生物可访问性 生物可访问性面包制造 在面包制造脱氧尼瓦伦-3-葡萄糖化物菌毒素 (mycotoxins) 是一种有毒的物质.

更多相关视频

Measuring Volatile and Non-volatile Antifungal Activity of Biocontrol Products06:47

Measuring Volatile and Non-volatile Antifungal Activity of Biocontrol Products

Published on: December 5, 2020

6.2K
Author Spotlight: Unraveling the Interplay Between Trichoderma stromaticum and the Mammalian Immune System07:21

Author Spotlight: Unraveling the Interplay Between Trichoderma stromaticum and the Mammalian Immune System

Published on: October 20, 2023

1.2K

相关概念视频

Fungal Group Zygomycota01:29

Fungal Group Zygomycota

Zygomycota, previously classified as a distinct fungal group, are primarily terrestrial, saprophytic molds that play a crucial role as decomposers. Recent phylogenetic studies have revealed that these fungi are now divided into two major clades — Mucoromycota, which includes many symbiotic species, and Zoopagomycota, which primarily consists of parasitic and pathogenic fungi. These groups exhibit distinct ecological roles and reproductive strategies while sharing key structural and...
Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...